Saturday, 19 March 2011

2.6 Saturday - Chilli Con Carne with White Rice

Chilli con carne with white rice

Pear Cake Dessert



400g minced meat (the half left from Tuesday’s meal)

Tinned tomatoes
Tinned kidney beans
1 chilli pepper (optional)
50g cheese
3 sp Seasoning
½ glass wine
white rice
Pint of hot water

Brown off the meat and pour away the fat/oil into a bowl for disposal when cooled.

Add the seasoning, chopped onion, garlic and thyme to the meat and fry off for a further five minutes. Add the wine, tinned tomatoes, kidney beans and a pint of hot water and stir. Cover and simmer for half an hour.

Measure out one mug of white rice into a saucepan. Half fill with cold water and wash the rice by hand, rubbing the grains between your hands. This will create cloudy water, which you should pour away. Repeat until the water runs clear.

Finally, add some fresh water to cover the rice and then add more water to double the depth in the pan. Bring to the boil then reduce the heat right down, put on a lid and simmer for 12 to 15 minutes. Please check and add more water if you feel it is required.

Five minutes before serving, stir in the cheese to the chilli con carne. This will thicken the sauce. At this point if you wish you can add the chilli to the mix. If not everyone likes chilli, separate the mixture and add chilli to one portion.

Prepare the vegetables and serve.


Pear cake dessert


8 sp flour

6 sp sugar
2 eggs
4oz butter
2 pears, chopped


Peel, core and chop the pears and place in the base of a deep oven proof dish. Cream together the sugar and butter, add the eggs and flour and a little milk to soften the mixture. Pour over the pears and place in the oven for 35 minutes.


This meal appears on Shopping List 2 


  1. what temperature do you cook this pear cake at please?

  2. Bake the cake at a temperature of 190 in a conventional oven, 170 in a fan assisted oven - about Gas mark 5. Thanks!